| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee enter kitchen, place on hair restraint and then put on gloves without washing hands. CDI - PIC instructed employee to remove gloves, wash hands and reviewed when handwashing should occur. -0- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken in too close a proximity to prepared deli salads. CDI - Chicken rack moved and deli salad wrapping replaced with clean wrapping. -1.5- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
'4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0 ppm hanging on slicer. CDI - PIC instructed employee to change with proper strength solution, which was still on the low end of the range. Maintenance visit schedule to ensure proper strength is dispensing. -0- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chubs of meat and cheese in the deli case without date marking that have recently been sliced. CDI - PIC instructed voluntary discard of items without verification of date and labeling of those with a verifiable first cut. -3- REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired chubs of meat in the deli case. CDI - Items voluntarily discarded. Observed 8 day and 31 day date marking. Make sure to date from the first cut day, counting it as day 1. CDI - PIC will change date marking in label system. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled shakers in the sub station. Label these with the common name of the item. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of cake on the floor of the walk in freezer. CDI - PIC moved items to a vacant shelf and instructed employees to be mindful of storage. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food that has on a ridged wedding band and a class ring. Remove the class ring while working with food or use intact gloves at all times. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed serving spoons stored upright with handles down. Keep handles up. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in grid of cold cases and dust buildup on doors of prep coolers. Clean -0- |